Gluten Free Lemon Poppy Seed Pound Cake Recipe

This family has a sweet tooth! We are not picky when it comes to the sweets we crave either! We love them all! Cakes, cookies, muffins, cupcakes, brownies, candy, and on and on and on. You name it, we probably love it. My husband and I were shopping together. We were getting the ingredients I needed for this Gluten Free Lemon Poppy Seed Pound Cake. He commented that I make a lot of desserts for the blog.

He was laughing and said, “I’m glad we like what you make or we would be feeding the whole neighborhood!!” I do enjoy sharing my desserts with our neighbors. A guy Chris works with has a huge sweet tooth. He loves it when he sees Chris coming up the steps with a container of my baked goodies!

Gluten Free Lemon Poppy Seed Pound Cake

We have been converting some of our favorite dessert recipes to be gluten free. It works out better for our health and for Henry’s autism. One of my favorite flavors in my desserts is hands down, lemon. I love the juxtaposition of sweet and tart. So, one of the first recipes I converted to gluten free was my lemon pound cake recipe.

The Right Flour Is Key

Gluten is one of the things that makes your baked goods so light and fluffy. The trick when you are making a gluten free recipe is to not make a hockey puck. Using a flour is key to a delicious gluten free dessert. My favorite gluten free flour is the Gluten Free All Purpose Flour from King Arthur’s.

A Recipe That Will Satisfy Any Sweet Tooth

The kids love this Gluten Free Lemon Poppy Seed Pound Cake recipe. It is so light and fluffy! and moist. My husband will have his with a scoop of vanilla ice cream or whipped cream. I like mine as it is. Any way you slice it, this Gluten Free Lemon Poppy Seed Pound Cake will please any sweet tooth! Another lemony dessert I love to make is my No Bake Lemon Cheesecake Bars. So good!

I am betting these are outrageously delicious! I would love to make them even as GF (I’m not gluten free). There are more and more options for gluten free now and they all taste SO Much better than before!

My kids and I have been gluten-free for 10 years now due to medical need and thank goodness much has changed during that time. King Arthur is one of my favorite blends too. I like the flavor (or lack of distinct flavor) and it bakes very much like regular flour. Since gluten is a binder it is what holds everything together hence usually needing multiple flours to produce the ability to bind baked goods together as wheat flour can. You’ve found a good blend and I like that it doesn’t have any gums in it.

I buy something like this at a bakery nearby and have it with coffee during the afternoon. Well, at least from time to time. Thanks for the recipe, because I’ve been dreaming of doing this for myself so I can eat it any time I want. Lol.

My sister and my youngest daughter both have to eat gluten free foods so I’m always looking for recipes. This pound cake is so unique and it sounds so delicious. I’ll have to make it for Tiffany sometime soon.